Tourtiere Recipe
Ingredients
| Salt pork slices/3 slices bacon, diced | 1⁄2 Inch | |
| Onion | 1 Small | |
| Garlic | 1⁄2 Clove (2.5 gm) | |
| Lean pork shoulder | 2 Pound | |
| Meat stock/Bouillon / consommé, / 2/3 cup water and 2 tablespoons meat glaze | 3⁄4 Cup (12 tbs) | |
| Chopped celery leaves | 2 Tablespoon | |
| Chopped parsley | 2 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Bay leaf | 1⁄2 | |
| Mace | 1⁄8 Teaspoon | |
| Chervil | 1⁄8 Teaspoon | |
| Ground cloves | 1 Pinch | |
| Cayenne | 1 Pinch | |
| Day old french bread slice | 1 | |
| Plain pastry/Rough puff pastry | 2 |
Nutrition Facts
Serving size
Calories 251 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 76.1 mg25.4%
Sodium 538.7 mg22.4%
Total Carbohydrates 9 g3.1%
Dietary Fiber 1.1 g4.5%
Sugars 3.5 g
Protein 24 g48.7%
Vitamin A 7.7% Vitamin C 12.4%
Calcium 3.5% Iron 10.4%
*Based on a 2000 Calorie diet
Directions
Add onion and fry, stirring until it is transparent; add remaining ingredients, except bread and pastry.
Simmer, stirring occa-sionally, about 45 minutes.
Crumble French bread into mixture to absorb some of juice and keep meat mixture from spreading out of hot pastry when you cut it later.
(If pie is to be served cold, omit bread.) Let mixture cool before turning into pastry.
Roll out 1/2 the pastry, and line 2 8-inch pie pans.
Trim edges, and add filling.
Dampen rims, and roll out remaining pastry for top crusts; put in place, and seal edges.
Bake at 425°F. 15 minutes; reduce heat to 350° F., and continue baking 25â€â€30 minutes.
Chef
